This vegan risotto with mushrooms is super creamy, decadent, packed with flavor, and so easy to make! It makes a great dinner for the whole family.
Why This Recipe Works
I’ve always loved risotto! When I became vegan, I was a bit worried that it wouldn’t turn out right without Parmesan cheese, but I was wrong. It’s so easy to make risotto without Parmesan!
The secret ingredients that provide this risotto with tons of flavor and creaminess are a combination of nutritional yeast, almond butter, and miso paste. It’s so rich, hearty, and bursting with flavor.
And it’s pretty decadent while being super simple. So it’s a great recipe you could make for guests or for a special occasion. But it’s also a great weeknight meal for the whole family. Either serve it as an entrée or as a side dish.
The recipe is super easy. From start to finish, you need only 30 minutes.
You should be able to find all of the ingredients in any well-stored grocery store. The only exception might be the miso paste.
What Goes Into This Recipe
- Risotto Rice – make sure to use risotto rice for this recipe for the perfect flavor and texture.
- Dried Mushrooms – I used a mixture of dried button mushrooms, porcini, Slippery Jack, and shiitake. But any mixture you can find is okay.
- White Wine – make sure to use a vegan brand.
- Vegetable Broth – I use organic and low-sodium vegetable broth.
- Nutritional Yeast – it has a nutty and cheesy flavor and is the perfect vegan replacement for Parmesan cheese.
- White Miso Paste – I usually buy it in Asian supermarkets or health food stores. It lasts for months in the fridge. You can find it in jars or plastic containers.
- Almond Butter – it makes this risotto super creamy and rich.
How To Make This Recipe
1. Step: Slice the mushrooms.
2./3. Step: Soak the dried mushrooms with one cup of hot water. Let it soak for about 5 minutes. Slice the fresh button mushrooms.
4. Step: Finely chop the onion.
5. Step: Drain the dried mushrooms and keep the liquid you soaked them in for later. Roughly chop them.
6. Step: Heat some oil in a large pan and sauté the onion for about 2-3 minutes until it becomes translucent.
7.-9. Step: Add the mushrooms (fresh plus soaked) and the garlic and cook for 3 minutes on high heat.
10.-12. Step: Add the rice and cook for another 2 minutes.
13. Steps: Deglaze with white wine and allow the wine to evaporate. Once the wine has cooked into the rice, add the water you soaked the mushrooms in. Turn down the heat to a simmer and slowly keep adding the vegetable broth, allowing each amount to be absorbed before you add the next. This will take about 15-20 minutes, depending on the rice you use. If needed add more vegetable broth.
14. Step: Meanwhile, make the roasted cherry tomatoes. Place the cherry tomatoes in a baking dish and lightly drizzle them with olive oil, salt, and Italian spices. Preheat the oven to 350 °F and bake the cherry tomatoes for 10 minutes.
15. Step: When the risotto is ready, stir in the nutritional yeast, the white miso paste, and the almond butter. Season with salt and black pepper.
16. Step: Sprinkle with freshly chopped parsley and serve with the roasted tomatoes.
Recipes Notes:
- Due to animal-derived fining agents, wine is not always vegan. Make sure to use a vegan brand if you want this risotto to be 100 % vegan.
- If you don’t want to use wine, you could replace the amount of white wine listed in this recipe with vegetable broth. But it gives the risotto a very nice flavor.
- When pouring the vegetable broth over the rice make sure that the surface of the rice is covered. When it’s absorbed, add more vegetable broth.
- You should stir the risotto regularly but not constantly. Let it simmer gently.
FAQs:
How Long Does This Recipe Keep?
Properly stored in an airtight container in the fridge, you can store leftovers for up to 3 days. It reheats really well.
Can I Freeze This Recipe?
Yes, you can freeze it. However, the texture will change and you might not be happy with the outcome. It will become harder and won’t be as creamy.
What’s The Best Way To Serve Risotto?
You can either enjoy this dish as an entrée or as a side dish. Risotto is often served with fish or chicken, so if you want you could serve it with store-bought vegan fish and chicken alternatives.
It’s also great with a salad, asparagus, steamed broccoli, or roasted vegetables. Or you could serve it along with garlic bread or focaccia bread.
Related Recipes:
- Vegan Risotto with Asparagus with Mushrooms
- Instant Pot Risotto with Mushrooms
- Vegan Paella
- Thai Pineapple Fried Rice
- One Pot Vegetable Rice with Bell Pepper
- Vegan Jambalaya with Beans
I Love To Hear From You!
I hope you like this vegan risotto as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Risotto
Ingredients
- 1 cup risotto rice
- 1 tablespoon olive oil
- 1 small onion
- 4 cups brown button mushrooms
- 1 1/2 cups dried mushrooms
- 2 cloves of garlic, minced
- 3/4 cup white wine
- 2 1/2 cups vegetable broth
- 3 tablespoons nutritional yeast
- 1 teaspoon white miso paste
- 1 tablespoon almond butter
- salt, to taste
- black pepper, to taste
- 1-2 tablespoons chopped parsley
- on the vine cherry tomatoes
- Italian spice mixture
Instructions
- Soak the dried mushrooms with one cup of hot water. Let it soak for about 5 minutes. Slice the fresh button mushrooms.
- Finely chop the onion.
- Drain the dried mushrooms and keep the liquid you soaked them in for later. Roughly chop them.
- Heat some oil in a large pan and sauté the onion for about 2-3 minutes until it becomes translucent.
- Add the mushrooms (fresh plus soaked) and the garlic and cook for 3 minutes on high heat. Add the rice and cook for another 2 minutes.
- Deglaze with white wine and allow the wine to evaporate. Once the wine has cooked into the rice, add the water you soaked the mushrooms in. Turn down the heat to a simmer and slowly keep adding the vegetable broth, allowing each amount to be absorbed before you add the next. This will take about 15-20 minutes, depending on the rice you use. If needed add more vegetable broth.
- Meanwhile, make the roasted cherry tomatoes. Place the cherry tomatoes in a baking dish and lightly drizzle them with olive oil, salt, and Italian spices.
- Preheat the oven to 350 °F and bake the cherry tomatoes for 10 minutes.
- Stir in the nutritional yeast, the white miso paste, and the almond butter. Season with salt and black pepper.
- Sprinkle with freshly chopped parsley and serve with the roasted tomatoes.
Notes
- Due to animal-derived fining agents, wine is not always vegan. Make sure to use a vegan brand if you want this risotto to be 100 % vegan.
- If you don't want to use wine, you could replace the amount of white wine listed in this recipe with vegetable broth. But it gives the risotto a very nice flavor.
- When pouring the vegetable broth over the rice make sure that the surface of the rice is covered. When it's absorbed, add more vegetable broth.
- You should stir the risotto regularly but not constantly. Let it simmer gently.
Really worked out great I made this without the nutritional yeast and added marinated tofu during the mid stage. Roasted tomatoes are great. Added lime juice at end. Like a big hug.